SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less true today, even if salsas are much more common in our cooking lives. If you're in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wash and dry the fish.
- If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
- Drain beans and rinse under cold water. Set aside.
- Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
- Grill or broil the fish for 10 minutes for each inch at the thickest part.
- Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 169 milligrams, Sugar 20 grams, TransFat 0 grams
JERK SWORDFISH SERVED WITH MANGO FILETS AND PINEAPPLE AND RED ONION SALSA
Steps:
- To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side.
- Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish.
- In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste.
- To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro.
- Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.
- To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.
FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES
Steps:
- Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
- Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
- Combine all ingredients in a small bowl and season with salt and pepper.
- Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
- Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.
BEAN AND PINEAPPLE SALSA
THE FLAVORS of this tasty salsa complement each other very nicely. I like to serve it over either fish or chicken. It's a pleasant and colorful change.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients. Refrigerate until serving. Serve with tortilla chips.
Nutrition Facts :
GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA
Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
- Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
- Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
CITRUS SWORDFISH WITH CITRUS SALSA
Steps:
- Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
- In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
- Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
- Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 14 g, Cholesterol 44.3 mg, Fat 7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 103 mg, Sugar 12 g
BLACK BEAN AND MANGO PINEAPPLE SALSA
Make and share this Black Bean and Mango Pineapple Salsa recipe from Food.com.
Provided by Sudie
Categories Sauces
Time 15m
Yield 12 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients in large mixing bowl.
- Serve at room temperature.
BLACK BEAN AND PINEAPPLE SALSA
This is a basic chunky salsa recipe. I tried it with chopped scallions one day when I was out of fresh cilantro and was pleased with the result. It is *essential* to use fresh cilantro and jalapenos. If you don't have them, don't bother making it--seriously! Also, you can use crushed pineapple, but it makes the salsa quite watery. I recommend using tidbits instead.
Provided by mensan98th
Categories Sauces
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. Leave them in if you prefer more.
- Rinse the cilantro well before chopping.
- Combine all ingredients in a large bowl. Letting it stand for a few hours will help combine the flavors, but is not an essential step.
PINEAPPLE AND BLACK BEAN SALSA
This pineapple salsa makes a great appetizer at any party that could use a sweet-and-spicy kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.
Nutrition Facts : Calories 47 g, Fiber 3 g, Protein 2 g
GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA
Let Gordon Ramsay take you step-by-step through this seafood dish - perfect for a springtime dinner party
Provided by Gordon Ramsay
Categories Dinner
Time 30m
Yield Serves 4 as a main course
Number Of Ingredients 14
Steps:
- Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
- In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
- For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
- Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
- Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
- To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.
Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.92 milligram of sodium
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